page level ads Lemony White Chocolate Cheesecake | Rincón Cocina

Lemony White Chocolate Cheesecake

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit!

Lemony White Chocolate Cheesecake

Yield: 12 servings.

  •     1-1/4 cups all-purpose flour
  •     2 tablespoons confectioners' sugar
  •     1 teaspoon grated lemon peel
  •     1/2 cup cold butter, cubed

  •     4 packages (8 ounces each) cream cheese, softened
  •     1-1/4 cups sugar
  •     10 ounces white baking chocolate, melted and cooled
  •     2 tablespoons all-purpose flour
  •     2 tablespoons heavy whipping cream
  •     2 tablespoons lemon juice
  •     2 teaspoons grated lemon peel
  •     2 teaspoons vanilla extract
  •     4 eggs, lightly beaten
  •     White baking chocolate curls and lemon peel strips, optional


  1.     Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
  2.     In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.
  3.     In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
  4.     Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.
  5.     Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired.